Brownie Sundae Cheesecake

Since my husband isn't around to eat my creations for now, I'm taking this time to make things I know he won't eat! For example, anything with fruit or cream cheese in it. I had full intentions of making something else today, only to discover I didn't buy dark brown sugar--so I was out of luck. I then went to the second option on my list. My mom sent me this recipe about a month ago and I've been waiting to try it out! It was really, really easy to make. You can distinctly taste the brownie in this cheesecake as well! I just took a quick bite of it, but it's only been in the fridge for about 4 hours so it isn't the full effect yet. I expect by tomorrow all of the flavors will be perfect and the temperature will be right!

Ingredients:

I forgot to put the syrup bottle in this picture...so it got it's own special picture.

For the Brownie:

* 1 box of brownie mix and whatever the mix calls for

Crust:

* 1 1/2 cup crushed vanilla wafers (about 45 cookies)

* 6 Tablespoons cocoa powder

* 6 Tablespoons powdered sugar

* 1 stick melted butter

Cheesecake:

* 4 packages (8 oz. each) cream cheese, room temp

* 1 cup sugar

* 4 eggs

* 1 teaspoon vanilla

* chocolate syrup

Directions:

Brownie:

1. Bake brownies according to the box. Let cool.

Crust:

1. Pre-heat oven to 350.

2. Put vanilla wafers into a blender and grind to a crust consistency.

2. Add cocoa powder, powdered sugar, and melted butter and mix it together.

3. Press mixture into a 9 inch springform pan. Bake for 8 minutes and let cool.

Cheesecake:
1. Beat together cream cheese, sugar, and vanilla.

2. Add eggs one at a time, scraping down the bowl after each time.

3. Pour half of the mixture onto the crust.

4. Cut brownies into small pieces. You'll only use about half of the pan of brownies.

5. Push brownies into the mixture. When it looks like you can't fit anymore, that's when you know to stop! If the brownies in the middle of the pan are too fudgy to take out, cut small squares on the opposite side of the pan and use those.

6. Spread the rest of the cheesecake mixture over the brownies.

7. Pour chocolate syrup on the top and then swirl with a butterknife.

8 Bake for 50-55 minutes. When you take the cheesecake out, let cool for about ten minute. Cover it and then put it in the fridge for atleast 4-5 hours, if possible leave it in the fridge over night.



*adapted from Just A Pinch

Hummingbird Cupcake

One of my favorite tv shows, if not my favorite, is DC Cupcakes. They are a big inspiration to me. After meeting them a month ago and talking with the for a bit, I love them even more!! They were on Martha Stewart promoting season 2 of DC Cupcakes and gave out their Hummingbird Cupcake recipe. I jumped on making it within a week of them giving it out and it is my favorite cupcake that I've made so far. You've gotta try it atleast once!!! Since this was made awhile ago, I don't have step-by-step instructions.

Ingredients:
* 1 1/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder

* 1 teaspoon ground cinnamon

* 1/4 teaspoon freshly grated nutmeg

* 1/4 teaspoon salt

* 1/2 cup (1 stick) unsalted butter

* 1 cup granulated sugar

* 2 large eggs, room temperature

* 1 cup mashed ripe bananas (from about 3 large bananas)

* 1 tablespoon clover honey

* 1 cup chopped pecans

* 1/2 cup crushed pineapple, drained

* 1/4 cup hot water

Cream Cheese Frosting Ingredients:

* 1/4 cup (1/2 stick) unsalted butter, room temperature

* 4 cups confectioners' sugar, sifted

* 1/4 teaspoon pure vanilla extract

* 6 ounces cream cheese, room temperature

Directions:

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.

2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.

3. Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.

4. Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup pecans; mix on low until well combined.

5.With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.

6.Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.

7. Transfer frosting to a pastry bag fitted with your tip of choice. Pipe frosting onto cooled cupcakes and set aside.

8. Sprinkle cupcakes with remaining 1/2 cup pecans.